Crockpot Chili #recipe @vmburns

 VMBURNS:  I have several chili recipes, but I usually make them on the stove. This time, I didn't feel like spending time stirring chili, so I decided to make chili in the crockpot. I love my crockpot. It's so easy. I also love the way the house smells when something has been cooking low and slow all day. YUM!

I used a tad too much cayenne so my chili came out a little spicier than normal. Feel free to skip the cayenne if you don't like the heat. I also didn't have chili beans. I had black beans, so that's what I used. 

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  CROCKPOT CHILI

  
  
  
  
  
  
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INGREDIENTS

• 1 pound lean ground beef
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained or chili beans, undrained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can tomato sauce
• 2 cups beef broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper, optional
• 2 ½ cups dry elbow macaroni
• 2 cups freshly shredded sharp cheddar cheese

INSTRUCTIONS

1. Brown the ground beef and onions in a large skillet over medium heat. When the meat is no longer pink and the onions are soft, drain the grease, and then return it to the skillet.
   
   
   
   
2. Add the garlic to the skillet and cook until fragrant, about 30 seconds.
3. Transfer the browned beef mixture to your slow cooker. Add the beans, tomatoes, tomato sauce, beef broth, and seasoning. Do not add the macaroni or the cheese, yet.
   
   
   
4. Stir well, cover, and cook on  low for about 4 hours or high for 2 hours.
5. Increase the heat to high and add the elbow macaroni. Cover, and cook for 30 minutes or until the pasta is tender.
   
   
   
6. Turn off the slow cooker and stir in the shredded cheese. Sprinkle the remaining cheese over the top, cover, and let it melt for 5 minutes.
   
   
   
7. Serve warm with your favorite toppings.
   
   
   

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READERS: What's your favorite chili topping? Sour cream, cheese, chips, jalapenos? Let me know in the comments below. 

MURDER AT FIRST SLICE 

As Maddy’s wedding day approaches, friends and family descend on the little town of New Bison, Michigan, to celebrate—so much so that Maddy wonders if there might be another happily-ever-after in store for her widowed father and innkeeper Mrs. Law. Unfortunately, she also has to deal with an unhappy couple: feuding cousins Hannah and Dorothy, who haven’t spoken in decades. Maddy can only hope the spectacular wedding cake crafted by her head baker doesn’t wind up as ammunition in a food fight.

But she doesn’t have to wait long for a wedding disaster to strike. When the imperious Dorothy crashes the rehearsal dinner—with several uninvited guests in tow—and starts battering everyone with constant complaints, the drama reaches reality-show levels. And the next day, Dorothy is dead . . . with Hannah standing over the body, bloody rolling pin in hand.

Nobody in town believes Miss Hannah could commit murder. But a detective newly